Poached chicken and quinoa lettuce wraps

Instructions

1. Combine celery and dressing in a bowl.
2. Meanwhile, place the quinoa and ¾ cup (185ml) cold water in a small saucepan over high heat. Bring to the boil. Reduce the heat and simmer, covered, for 10 minutes or until the liquid has absorbed and quinoa is cooked. Drain. Set aside for 5 minutes to cool.
3. Stir the quinoa and chicken through the celery mixture. Divide the chicken salad among the lettuce leaves and sprinkle with pistachios to serve.